Spray the cheesecake pan with a non-stick spray. Finely crush the cookies then mix in the sugar. Add the butter to the cookie crumbs. Using the bottom of a small rounded glass, firmly press the cookie crumbs evenly around the cheesecake pan making sure to coat the outer rim of the pan. Set aside

Using a mixer cream the cream cheese and sugar, once it's well mixed add the sour cream and vanilla extract, then add the eggs one at a time mixing well after each egg (this will give you a light and fluffy cake). Turn the mixer off once the cheesecake batter is well incorporated. By hand, fold in the peanut butter chips.

Pour the batter evenly over the crust. Bake at 300 in a water bath for about 1 hour. Turn the over up to 325 for the last 30 minutes or until the cheesecake is set and just a little wiggly. (Signs of over baking; 1 cracked top, 2 brown top, 3 uneven dome, 4 no wiggle in the batter) Once baking is complete turn the oven off, open the oven door and let the cheesecake sit undisturbed for 45 minutes.

Perpare the topping about 5 minute before the cheesecake comes out of the oven. Melt the chocolate chips with the milk until there is a smooth spreadable chocolate. Once the cheesecake has rested for 45 minutes take it out of the oven and spread the chocolate over the top evenly. Immediately add the mini Reese's Cups and then refrigerate the cheesecake overnight.

Kitchen's Joi ~A mothers memoir to her daughter

Dear Kaylei Joi,

It is and always will be a pleasure to watch you grow and develop your passions. My heart was touched when you asked me to save my recipes for you. It brought back memories of my Great Grandmother "Big Momma" recipes and how I wish we would wrote them down. You will still have the recipe box that I have been keeping, but this website is dedicated to you baby girl. Remember to always be nice to your brother, even if he isn't nice to you. I love you more than words can say, and I can't wait to see you cook hun.​